Consumer Behavior Assessment Towards Food Waste Generation - A Case of Academic Institution in Hong Kong
Project Description

This study first investigates the actual food waste generation rates, food consumption rate, and types and quantity of food prepared at different locations. Later, varying customer behaviors will be identified towards food ordering preferences and food waste generation. Customers may be classified into different categories based on their age group, working professions, food preferences (Vegetarian/Non-vegetarian). Based on identified behaviors and other related data, a consumer behavior based food menu will be suggested to observe the possible food waste reduction.

Supervisor
ZHANG Xueqing
Quota
2
Course type
UROP1100
Applicant's Roles

To investigate customer food ordering preferences and their relationship to food waste generation.

Applicant's Learning Objectives

To obtain a deep understanding of customer food ordering preferences and their relationship to food waste generation.

Complexity of the project
Moderate